I like to use toasted almonds, though raw almonds are delicious as well.
- Carbohydrate 10.6708400005264 g
- Cholesterol 45.7393125 mg
- Fat 24.795041875 g
- Fiber 1.22018748247828 g
- Protein 9.25630531252318 g
- Saturated Fat 7.4694930625 g
- Serving Size 1 1 Serving (108g)
- Sodium 595.874812500061 mg
- Sugar 9.45065251804814 g
- Trans Fat 2.1042406875 g
- Calories 295 calories
Step-by-step
- Combine all ingredients.
- Use more or less mayo, depending on your desire for a thinner dip or a thicker spread.
- Per Serving: 288 Calories; 27g Fat (82.2% calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 314mg Sodium.
Regional Identity and Composition
Traditional variations of this regional cold spread reflect the hearty, pantry-reliant cooking styles of rural Pennsylvania Dutch communities. Cream cheese serves as the dense, stable base, holding together canned proteins and briny mix-ins without requiring heat or complex chemical emulsification. The addition of canned tuna and sliced olives links the preparation to mid-century American home economics, where preserved ingredients formed the backbone of quick party foods.
Managing Texture and Fats
Achieving the correct consistency relies heavily on the state of the primary dairy ingredient. Ensure the cream cheese reaches 65 degrees Fahrenheit before mixing to prevent lumps from forming around the chopped nuts and fish. Draining the tuna thoroughly through a fine-mesh strainer removes excess liquid that would otherwise break the mayonnaise emulsion and result in a watery finish. Adjusting the mayonnaise ratio allows the mixture to transition from a scoopable party dip into a thicker spread suitable for crackers.
Almonds and Preparation Tools
Almonds contribute necessary structural crunch to a soft matrix of cheese and fish. Toasting the nuts in a dry skillet over medium heat for five minutes releases essential oils and deepens their flavor profile before they are folded into the base. Standard kitchen equipment such as a silicone spatula works best for folding dense ingredients without breaking down the tuna flakes entirely. Store the finished preparation in an airtight container in the refrigerator for up to 48 hours to allow the flavors to meld properly.
